Breakfast Burrito With Pepperoni Peppers Food

THREE-PEPPER BREAKFAST BURRITOS

Steps:

• In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell peppers and onions; cook 2 to 3 minutes, stirring occasionally, until vegetables are just tender, stirring occasionally.
• In medium bowl, mix eggs, milk, salt and pepper; beat well.
• Pour egg mixture over vegetables in skillet. Reduce heat to medium; cook 1 to 3 minutes, stirring frequently, until eggs are set but still moist.
• To serve, spoon egg mixture onto warm tortillas; sprinkle with cheese. Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.)

SAUSAGE BREAKFAST BURRITOS

Steps:

• In a large skillet, brown sausage. Drain, reserving 2 tablespoons drippings. Saute the onion, green pepper and mushrooms in drippings until tender., In another skillet, melt butter over medium-high heat. Add eggs; cook and stir until set., Divide sausage mixture among tortillas; top with eggs and cheese. Fold bottom of tortilla over filling and roll up. Serve with salsa if desired.

BREAKFAST BURRITO (WITH PEPPERONI & PEPPERS)

Steps:

• Preheat oven to 300°F.
• In a skillet, over medium-high heat, saute pepperoni, onion, garlic, bell pepper, tomato & Greek seasoning for 10 minutes
• Stir in eggs & cook until they are done.
• Divide egg mixture between flour tortillas. Divide 1st amount of cheese putting it on top of the egg mixture. Then fold up tortillas & top with remaining cheese.
• Bake for 10 mins till heated & cheese is melted.
• Top with salsa sauce & serve.

PW'S BREAKFAST BURRITOS

Steps:

• Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low.
• Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly.
• With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired.
• To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve.
• For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three.
• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
• Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
• Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
• After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes.

CRISPY ROLLED BREAKFAST BURRITO

Steps:

• Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
• Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
• To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
• Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
• Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

SAUSAGE AND PEPPER SUNRISE BURRITO

Steps:

• Cook sausage, onions and peppers in medium nonstick skillet on medium heat 4 to 5 min. or until sausage is done and vegetables are crisp-tender. Remove from skillet.
• Add eggs to skillet; cook and stir 2 min. or until set. Return sausage mixture to skillet; stir. Top with cheese.
• Spoon onto tortillas; fold in opposite sides of each tortilla, then roll up burrito-style.